March 24th, 2013
I wanted to step outside of my comfort zone of my traditional ‘green’ smoothies and try some new recipes. I think I hit a home-run on the first try!
Turmeric is a member of the ginger family and it has the active ingredient curcumin which is used widely in cooking in South Asia. Curcumin is known for it’s antioxidant, anti-inflammatory and anti-cancer properties. Turmeric itself has anti-bacteria and anti-fungal properties.
Ginger is a potent anti-inflammatory . Has also been shown in clinical studies to reduce nausea better than placebo. So if you are pregnant and having trouble keeping food down this smoothie may be just the thing
Flax and chia seeds contain omega 3 fatty acids which are also potent anti-inflammtory aids.
1 1/2 Cups of unsweetened almond or coconut milk
1 Frozen banana
1 Handfull walnuts
1 Handful pecans
1/4–1/2 Inch fresh ginger root
1/4-1/2 Inch fresh turmeric root
1/2 Teaspoon ground cinnamon
1 Tablespoon fresh macca powder
1 Tablespoon chia seeds
1 Tablespoon flax seeds
Place the nut milk in blender first then add the above ingredients. I chose to lightly peal the ginger and turmeric root. If you have a Vitamix you will not need to grind the nuts or seeds prior. If you do not have a powerful blender then I recommend grinding nuts and seeds in a coffee grinder before placing them in the blender.
This recipe is approved on The Myers Way® Candida Protocol, Paleo Protocol, and Standard Protocol.
If you’s like to have some greens in your smoothie – I made it this morning and added 2 large handfuls of baby spinach. It was equally as good!
This is an awesome anti-inflammatory smoothie and I hope you enjoy it!
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